scholarly journals Variation in Nutritional Components in Roots From Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. Ahipa × P. Tuberosus (Lam.) Spreng.)

2021 ◽  
Author(s):  
Eduardo O. Leidi-Montes ◽  
Youssef Ech-Liach ◽  
Sabina Rossini-Oliva ◽  
Marten Sørensen
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Interspecific Hybrid ◽  
Dry Matter ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Promising Alternative ◽  
Functional Components ◽  
Root Quality

Among the many neglected underutilized species, tuberous Andean root crops like the ahipas (Pachyrhizus ahipa) constitute a promising alternative for increasing diversity in nutrient sources and food security at a regional level. In this study, we present the content of some functional compounds in tuberous roots from several ahipa accessions and the progenies of the interspecific hybrid X207 (P. ahipa × P. tuberosus). A significant objective was to determine protein and free amino acids in the roots to evaluate their food quality as protein supply. The interspecific hybrids have been found to possess the root quality to provide the crop with a higher dry matter content. The high dry matter content of the P. tuberosus Chuin materials is retained in the root quality of the hybrids. Food functional components like carbohydrates, organic acids, and proteins were determined in several ahipa accessions and a stable (non-segregating) progeny of the interspecific hybrid, X207. The X207 roots showed a significantly higher dry matter content and a lower content in soluble sugars, but no significant differences were found in starch content or organic acids compared to the ahipa accessions. About the root mineral contents, Fe and Mn concentrations in X207 were significantly raised compared to the average of ahipa accessions. Among the ahipa and the hybrid, no prominent differences in protein content or protein amino acids were found, being both partially defective in providing sufficient daily intake of some essential amino acids. Root weight, a central component of root yield, was significantly higher in X207, but thorough field studies are required to substantiate the hybrid’s superior yield performance..

scholarly journals Variation in Nutritional Components in Roots from Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. ahipa × P. tuberosus (Lam.) Spreng.)

Agronomy ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 5
Author(s):  
Eduardo O. Leidi ◽  
Youssef Ech-Chliah ◽  
Sabina Rossini-Oliva ◽  
Marten Sørensen
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Interspecific Hybrid ◽  
Dry Matter ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Promising Alternative ◽  
Functional Components ◽  
Root Quality

Among the many neglected underutilized species, tuberous Andean root crops such as the ahipas (Pachyrhizus ahipa) constitute a promising alternative for increasing diversity in nutrient sources and food security at a regional level. ahipa × P. tuberosus). A significant objective was to determine protein and free amino acids in the roots to evaluate their food quality as protein supply. The interspecific hybrids have been found to possess the root quality to provide the crop with a higher dry matter content. The high dry matter content of the P. tuberosus Chuin materials is retained in the root quality of the hybrids. Food functional components such as carbohydrates, organic acids, and proteins were determined in several ahipa accessions and a stable (non-segregating) progeny of the interspecific hybrid, X207. The X207 roots showed a significantly higher dry matter content and a lower content in soluble sugars, but no significant differences were found in starch content or organic acids compared to the ahipa accessions. Regarding the root mineral contents, Fe and Mn concentrations in X207 were significantly raised compared to the average of ahipa accessions. Among the ahipa and the hybrid, no prominent differences in protein content or protein amino acids were found, being both partially defective in providing sufficient daily intake of some essential amino acids. Root weight, a central component of root yield, was significantly higher in X207, but thorough field studies are required to substantiate the hybrid’s superior yield performance.

scholarly journals Yield traits as selection indices in seedling populations of cassava

2010 ◽  
Vol 10 (3) ◽  
pp. 191-196 ◽  
Author(s):  
Henry Fred Ojulong ◽  
Maryke Tine Labuschagne ◽  
Liezel Herselman ◽  
Martin Fregene
Keyword(s):  
Dry Matter ◽  
Tuber Yield ◽  
Selection Index ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Root Yield ◽  
Breeding Scheme ◽  
Selection Indices ◽  
Root Quality

The cassava breeding scheme currently used is long, because initial stages concentrate mainly on improving yield, with root quality selection following later. To shorten the scheme, yield and root quality should be selected simultaneously, starting at the seedling nursery. In this study, a nursery comprising of eight cassava families and 1885 seedlings developed from parents adapted to three major agro-ecologies, were evaluated for yield related traits in Colombia. Percentage dry matter content (DMC) and harvest index produced similar ranking of the parents. Tuber yield, weight, and number showed potential of increasing yield through conventional breeding. A selection index including fresh root yield, percentage DMC, root weight and roots per plant, with heavier weights being assigned to root weight and roots per plant, should be used.

Genetic variation amongst swede varieties and their hybrids and their response to soil fertility

1976 ◽  
Vol 87 (2) ◽  
pp. 443-446 ◽  
Author(s):  
O. A. Denton ◽  
W. J. Whittington
Keyword(s):  
Dry Matter ◽  
Total Yield ◽  
Gene Interaction ◽  
Matter Content ◽  
Root Weight ◽  
Environment Interaction ◽  
Dry Matter Content ◽  
Fresh Weight ◽  
Partial Dominance ◽  
Shoot Weight

SummaryThe mean total yield and mean fresh weight of seven swede varieties and their F1 hybrids was increased primarily by nitrogen and also by phosphorus fertilizer. There was no evidence of genotype × environment interaction for characters concerned with yield except for dry-matter content where two varieties, Best-of-All and Reform, were less stable to fertility environments than the others. Heterosis was common amongst F1 hybrids and this suggests their use in swede improvement: the inheritance pattern of root weight showed overdominance, shoot weight showed partial dominance and drymatter content showed additivity, with no evidence of gene interaction. Segregation for root fresh weight and dry-matter content occurred in F2 populations and although an overall negative correlation was found there was evidence that progeny from certain crosses gave reasonable prospects of combining both characters.

scholarly journals Temperature Effect on Skin Adhesion, Cell Wall Enzyme Activity, Lignin Content, Anthocyanins, Growth Parameters, and Periderm Histochemistry of Sweetpotato

2007 ◽  
Vol 132 (5) ◽  
pp. 729-738 ◽  
Author(s):  
Lucia E. Villavicencio ◽  
Sylvia M. Blankenship ◽  
G. Craig Yencho ◽  
Judith F. Thomas ◽  
C. David Raper
Keyword(s):  
Cell Wall ◽  
Enzyme Activity ◽  
Growth Temperature ◽  
Dry Matter ◽  
Growth Parameters ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Storage Root ◽  
Skin Loss

Sweetpotatoes [Ipomoea batatas (L.) Lam.] often experience significant epidermal loss during harvest and postharvest handling. Skin loss causes weight loss, shriveling of the root surface, and increased susceptibility to pathogen attack as well as poor appearance. It is not known if sweetpotatoes show variation in skin adhesion, cell wall enzyme activity and components, and growth parameters with growth temperature or if skin loss can be explained on the basis of variation among these variables. Skin adhesion, polygalacturonase (PG) and pectin methylesterase (PME) activity, lignin, anthocyanin, and dry matter content were measured in the periderm of ‘Beauregard’ roots grown at various temperatures under controlled conditions. Biomass dry matter content, storage root yield, root length, diameter, and weight at harvest were recorded. Histochemical and anatomical characteristics of periderm of roots were studied. Growth temperature affected skin adhesion, PG and PME activity, periderm and biomass dry matter content, yield, storage root weight, and diameter. High temperatures (34/31 °C day/night) yielded roots that were smaller and more resistant to skin loss. These roots had a periderm composed of more cell layers with a lower dry matter content than roots grown at lower and intermediate temperatures (27/24 °C and 20/17 °C). In cured roots, the correlation between skin adhesion and PG activity was negative (r = 0.544, P = 0.0006) and positive between skin adhesion and PME (r = 0.319, P = 0.05). For most of the variables studied, the interaction between growing temperature and curing was significant. Curing improved skin adhesion, but the effect of curing was dependent on the root growth temperature. The periderm of roots grown at higher temperatures was thicker and had more layers than that of roots grown at lower temperatures. Histochemical studies of the periderm of sweetpotato showed that the anatomical and structural composition of the cell walls differ depending on growth temperature.

scholarly journals THE EVAL UA TION OF EFFECTIVENESS OF RHIZOBIUM LEG UMINOSAR UM STRAINS IN DIFFERENT HOST PLANTS

2007 ◽  
Vol 1 ◽  
pp. 190
Author(s):  
Ina Alsiņa ◽  
Anita Anševica ◽  
Laila Dubova ◽  
Inta Dudare ◽  
Maiga Niedrīte ◽  
...  
Keyword(s):  
Negative Correlation ◽  
Dry Matter ◽  
Host Plants ◽  
Rhizobium Leguminosarum ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Plant Weight ◽  
Rhizobium Strains ◽  
Host Plant Specificity

Pot experiments were carried out to investigate the effectiveness of six Rhizobium leguminosarum strains stored at the collection of Latvia University of Agriculture. Three of them are included at international Rhizobium data base. The obtained results showed that all Rhizobium strains were active and inoculated plants formed nodules on the roots. Inoculation with Rhizobium strains increased the proportion between shoots and root weight. The dry matter content of inoculated plants increased in comparison with untreated ones. The negative correlation between the plant weight and nitrogen content in the dry mater of shoots was observed. The host plant specificity was observed for tested Rhizobium leguminosarum strains.

scholarly journals Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages

2012 ◽  
Vol 12 (54) ◽  
pp. 6665-6685
Author(s):  
IM Mukisa ◽  
◽  
CMBK Muyanja ◽  
YB Byaruhanga ◽  
T Langsrud ◽  
...  
Keyword(s):  
Organic Acids ◽  
Dry Matter ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fermentation Time ◽  
Flavour Compounds ◽  
Physico Chemical ◽  
Highperformance Liquid Chromatography

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20–40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7– 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p < 0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8–1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1- propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences.

scholarly journals The effect of reduction of NaCl content on selected parameters during ripening of cheese

10.5219/1086 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 695-699
Author(s):  
Vendula Pachlová ◽  
Richard Adámek ◽  
Martina Bučková ◽  
Pavel Pleva ◽  
Kateřina Moudrá
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Dry Matter ◽  
Salt Content ◽  
Matter Content ◽  
Dry Matter Content ◽  
Physical Changes ◽  
Different Cultures ◽  
Cheese Production

The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.

scholarly journals The bioethanol production with the thin stillage recirculation

2009 ◽  
Vol 15 (1) ◽  
pp. 49-52 ◽  
Author(s):  
Dusanka Pejin ◽  
Ljiljana Mojovic ◽  
Olgica Grujic ◽  
Jelena Pejin ◽  
Marica Rakin
Keyword(s):  
Amino Acids ◽  
Dry Matter ◽  
Degradation Products ◽  
Matter Content ◽  
Yeast Cells ◽  
Dry Matter Content ◽  
Bioethanol Production ◽  
Thin Stillage ◽  
Theoretical Yield ◽  
Bioethanol Yield

In this paper, the bioethanol production with the thin stillage recirculation in mashing was investigated. The mashing was performed with recirculation of: 0, 10, 20 and 30 % of the thin stillage. The thin stillage recirculation was repeated six times. In the experiment without the thin stillage, the recirculation bioethanol yield (compared to the theoretical yield) was 97.96 %, which implicates that the experiment conditions were chosen and performed well. With the addition of the thin stillage, the bioethanol yield increased and was above 100 %. Higher bioethanol yield than 100 % can be explained by the fact that the thin stillage contains carbohydrates, amino acids and yeast cells degradation products. The bioethanol yield increased with the increased number of thin stillage recirculation cycles. Dry matter content in fermenting slurry increased with the increased thin stillage quantity and the number of the thin stillage recirculation cycles (8.04 % for the first and 9.40 % for the sixth cycle). Dry matter content in thin stillage increased with the increased thin stillage quantity and the number of thin stillage recirculation cycles. Based on the obtained results it can be concluded that thin stillage recirculation increased the bioethanol yield. The highest bioethanol yields were obtained with recirculation of 10% thin stillage.

scholarly journals Differences in the amino acid composition of muscles from pheasant and broiler chickens

2006 ◽  
Vol 49 (5) ◽  
pp. 508-514 ◽  
Author(s):  
E. Straková ◽  
P. Suchý ◽  
F. Vitula ◽  
V. Večerek
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Dry Matter ◽  
Nutritive Value ◽  
Matter Content ◽  
Dry Matter Content ◽  
Thigh Muscles

Abstract. The present paper explores amino acid composition of breast and thigh muscles of common pheasant and compares it with that in broiler chickens. The experimental feeding of both pheasant and broiler chickens proceeded for a period of 42 days at the identical conditions employing the same diet and rearing technology. Muscles were analysed for the content of following amino acids: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, His, Lys, and Arg. The results show that the levels of most amino acids in thigh and breast muscles of pheasants (related to dry matter content) were significantly higher (P ≤ 0.01) than those in broiler chickens. In 42-day-old birds, the levels of individual amino acids in breast muscles (related to 100% of dry matter content) ranged from 8.02 to 127.32 g . kg-1 in pheasant chickens and from 19.77 to 110.33 g . kg-1 in broiler chickens while the corresponding average values in thigh muscles ranged from 14.77 g . kg-1 to 132.77 g . kg-1 in pheasant chickens and from 14.02 g . kg-1 to 93.53 g . kg-1 in broiler chickens. One interesting finding is that in the case of broiler chickens the levels of most amino acids in breast muscles were significantly higher (P ≤ 0.01) than those in thigh muscles. In the case of pheasant chickens, the difference between breast and thigh muscles was not confirmed which indicates that both muscles have high nutritive value. The results of amino acid composition of pheasant and broiler meat have proven a high nutritive value of pheasant meat in respect to human nutrition.

BIOCHEMICAL PARAMETERS OF CANNED MOUNTAIN ASH

2021 ◽  
Vol 2 (21) ◽  
pp. 17-24
Author(s):  
A.G. Narkhova ◽  
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Biochemical Parameters ◽  
Dry Matter ◽  
Matter Content ◽  
Water Soluble ◽  
Dry Matter Content ◽  
Mountain Ash

The research is devoted to the biochemical parameters of different canned rowan products differ-entiated for fruits and solution and will complement the work carried out by fruit growers, bio-chemists and technologists of Michurinsk. The content of ascorbic acid, organic acids, tannin, ca-rotenoids and catechins in mountain ash fruits is best preserved when frozen compared to com-potes, jam and rubbing with sugar. The preservation of tannins and coloring substances, protopec-tin and pectin acid in rowan fruits is the highest if they were stored in the form of compotes. The best preservation of anthocyanins, carotene and the amount of pigments in rowan fruits is record-ed when they are frozen and stored in the form of compote. Flavonols are best preserved in rowan fruits when frozen and in the form of jam. Water-soluble pectins of rowan fruit are best preserved when rubbed with sugar. The dry matter content in rowan fruits is best preserved when frozen, rubbed with sugar and in the form of jam. In the process of cooking rowan fruits with sugar, the acidity of the medium decreases, and the content of some BAS may increase due to an increase in the concentration of the product.

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